A heritage chophouse in the heart of Coventry. Beef aged in our own cellar, cooked over English oak embers, and served the way it ought to be — unhurried.
Coventry has always been a city of makers — of ribbon, of brass, of motorcars. We make one thing: the finest steak in the Midlands.
Every cut is dry-aged on the bone for a minimum of 35 days in our glass-fronted cellar, then finished over a bed of English oak and ember. No gas, no shortcuts — only fire, salt, and time.
The room is low-lit and lined in brass and oxblood leather; a place built for long dinners, quiet anniversaries, and the kind of conversation that outlasts the plates.
The crown of the menu. Carved at the table, with bone marrow gravy and a peppercorn cream.
Heavily marbled and finished in foaming brown butter. Our butcher's own favourite.
Two cuts, one bone. The connoisseur's choice, rested long and cut thick.
Lean, butter-soft and unfussy. Served with confit shallot and a thread of red wine jus.
Theatre on a board. Dry-aged 45 days, smoked over oak, and finished with ember salt.
Slow-roasted then seared hard on the bone. Carved tableside with bone marrow butter.
We hold tables for two to eight in the main room; larger parties and private dining in The Cellar are arranged by telephone. Walk-ins are welcome at the bar.
Prefer to speak to us?
024 7600 0000